6 pounds potatoes, peeled and cut into chunks
3 cups pareve chicken broth
¼ cup margarine
2 tablespoons prepared horseradish
1 teaspoon salt

Place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat and simmer, partially covered, for about ½ hour. Heat broth and margarine. Add to potatoes as you mash. Stir in horseradish and salt.